I did not add any sugar for this recipe as the apple and pear make it sweet enough for me, but if you like sweeter pastries then add about 1 tsp of sugar to the apple and pear chunk mixture when you are cooking it.

Make the pie crust. Combine flour and salt in a food processor, then add in cut up butter and pulse until the dough resembles coarse crumbs. (You can also do this by hand, just use two knives to cut in the butter). Slowly add the water until it forms a nice ball. Then remove from the food processor, gently knead it until it forms a cohesive ball. Then wrap it with plastic wrap and put in the fridge for 15 minutes.

Make the filling. Combine apple and pear chunks in a small pot over medium-low heat. Add the spices and combine well. Cook until apple and pear chunks are tender. Then remove from the pot and separate out any liquid.

Preheat the oven to 425F.

Once the pie crust dough has finished it’s 15 min rest in the fridge, pull it out and divide it in half. Keep half in the fridge.

Roll out the other half on a generously floured surface. Sprinkle flour on top so the rolling pin doesn’t stick.

Once you’ve rolled out to pie crust thickness, then use a small or medium glass bowl to cut out circles. I use a glass Pyrex bowl that is 4 3/4 inches in diameter.

Place circles on a baking sheet lined with parchment paper. Keep going until you’ve made all the circles you can.

Now spoon on a small amount of the apple/pear chunks into the middle. Using your hands, pinch the sides of the dough circle together into 5 points. You may need to fix any little holes that form during this process.

Once you finish the first half, move the finished stars closer together so you have room for the second half.

Repeat with the second half, adding in any remaining dough from the first half.

Once all the stars are made you can brush them with a little melted butter.